Method:

Heat up a wok and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the bean curd and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to taste.

Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions, red chili, and fried shallots. Squeeze some lime juice over the noodles before eating.

Method:

Heat up a wok and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the bean curd and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to taste.

Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions, red chili, and fried shallots. Squeeze some lime juice over the noodles before eating.

Cook’s Note:

You can get fresh yellow noodles from Asian supermarket. Yellow noodles are yellow in color and oily. If you can’t find yellow noodles, just use spaghetti.

MORE FAMILY-FRIENDLY RECIPES:

Vegan mi goreng! I love the idea. And I’m sure it was a delicious treat for your friends… Looks good. Don’t forget extra sliced cilipadi at the side :) Thanks for sharing I will certainly try this soon.

I love the yellow noodles, use them all the time – here in Sydney they are always called ‘Hokkien Noodles’.

They have a distinctive taste and texture – I’m struggling to think of a good substitute, but one possibility might be Japanese udon noodles, which I’m pretty sure have no egg. Of the same thickness, our Vietnamese grocers here sell a tapioca noodle.

We have some great sellers of Mee Goreng here – I love the stuff – with everything in it – especially slices of fish cake :)

I have been going to Malaysia (Malacca/Penang) for many years.Eat a lot of street food. Don’t mind the scrawny cats roaming between the tables. There is a big difference between Malacca and Penang Mee Goring. The defining ingredient is sugar. The Malacca Muslim/Malay style is not sweet. That is my preference. The Penang Chinese style is on the sweet style. So if you like to cook from the RasaMalaysia recipe leave out the sugar. And of course use the dry shrimp paste (balachan). Open the windows WIDE, exhaust on high, close all the doors in your house. Even better warm the balachan outside on a grill with pan. I love the odor but your neighbors might not…understatement. It’s difficult finding cockles and I shop on Clement St. in San Francisco. Sub manila clams chopped up. Or fly to Panang (the hawker stand in Ayer Itam local market is awesome) and gorge on it until you fly home.